-1/2 cup shredded unsweetened coconut (40 grams)
-6 drops liquid stevia
3. Add in the oil, applesauce, vanilla, stevia, and pineapple chunks, incorporate, then add in the water, incorporate.
4. Add the dry ingredients to wet and incorporate.
5. Immediately add batterer to baking cups – yields 12.
6. Bake for 20 minutes
7. When done, cool on rack
*I highly recommend using these baking cups – they are great for nonstick! I And I use them over and over. They are also biodegradable.
*These cupcakes don’t rise much, so you can fill to the top of baking cup.
*I greatly dislike a dry cupcake. And so I’m happy to report that these are incredibly moist.
*Do not let the batter sit after mixing, as it starts to thicken and froth. So after you mix the dry with the wet, immediately fill your baking cups and bake.
*The little boy mentioned above can have coconut (no tree nuts). I read that in 2007, the FDA classified coconut as a tree nut. But I do believe coconuts are actually seeds, but can also be described as a fruit and nut. This is a good read on the matter.
-1 can full fat coconut milk (I use this brand for its superior coconut cream)
-1/2 teaspoon vanilla
-2 tablespoons Grade B maple syrup
-4 drops stevia (or to taste)
-Natural yellow food coloring
-1/4 teaspoon thickener of choice (optional)
To make the whipped topping place 1 can of full fat coconut milk in the coldest part of your fridge for at least 3 days (the longer the better). I have a bunch in there so I just take one out as needed. Work quickly and remove just the coconut cream from the top of the can. Add to bowl with above ingredients. Mix with hand mixer until incorporated. Frost your cupcake, or place topping in the fridge until you’re ready to use. You could certainly omit the thickener if your coconut cream is working for you. Every can of coconut milk is different. I’ve made some very substantial toppings without thickener, and some really needed it.